Salads, Side Dishes

8 Must Try Summer Salads

8 Must Try Summer Salads

Summer is the season of BBQs and potlucks and that means delicious side salads are a must! I have compiled my eight favorite salad recipes from my blog including pasta, potato, and even some veggie-based ones. I could eat these for lunch or dinner all summer long. All of these salads will be having your friends and family coming back for seconds!

Asparagus and Feta Salad

Asparagus and Feta Salad
Grilled asparagus tossed in a lemon olive oil dressing and topped with feta cheese.

 

Italian Pasta Salad

Italian Pasta Salad
Rotini noodles and lots of veggies tossed in Italian dressing.

 

Classic Macaroni Salad

Classic Macaroni Salad
A summer classic! Macaroni noodles and crunchy veggies tossed in a creamy dressing.

 

Broccoli Salad

Broccoli Salad
This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. Broccoli tossed with bacon, craisins, and sunflower seeds.

 

Crunchy Pea Salad

Crunchy Pea Salad
Peas tossed in a creamy dressing with bacon, craisins, and peanuts.

 

Orzo Pesto Pasta

Orzo Pesto Pasta
One of my all time favorites! Cooked orzo pasta tossed with pesto, cooked zucchini, cherry tomatoes, and feta.

 

Potato Salad

Potato Salad
This potato salad has the perfect amount of creaminess and best of all BACON! Sort of like a loaded baked potato but in a salad.

 

Crunchy Apple Bacon Coleslaw

Crunchy Apple Bacon Coleslaw
Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw

Advertisements
Salads, Side Dishes

Recipe—Orzo Pesto Pasta

In my office we all have a habit of bringing in various treats to share with each other throughout the year. (I know rough environment to be working in right?) Several years back we had an awesome (student assistant named Sarah. One day Sarah brought in this incredible orzo pesto pasta salad. I was in love! (With both Sarah and her pasta. Sarah was awesome.) She made her own pesto from scratch and I will not lie, I was impressed. This is the perfect summer salad. You have the seasonally fresh tomatoes and zucchini mixed with tangy vinegar and pesto giving it a wonderfully light and refreshing flavor. I make it several times of year and whenever I am generous enough to share with my friends I am asked for the recipe. It is definitely a favorite in our household. My son was even eating it by the bowlful when he was 1 1/2 years old. If you are looking for a tasty recipe for any summer cookouts or BBQs then search no further. This is perfect. While that little box of orzo may not look like much, it expands a great deal so this makes a very decent sized bowl of the tasty pasta salad.

Note: I save a couple of tablespoons of the feta and pine nuts to garnish the top of the salad with.

INGREDIENTS
1 lb box of orzo pasta, uncooked
1 tbsp olive oil
2 medium zucchini, cut into quarters lengthwise and then sliced
salt and pepper
4 oz feta cheese crumbles (see above note)
2 c pesto (make your own or get some from the market to save time)
3/4 c white vinegar
2 c cherry tomatoes, cut in half
1/2 c pine nuts

STEPS

  • Cook orzo pasta per package instructions.
  • While the orzo is cooking, heat olive oil in a small skillet over medium high heat.
  • Add zucchini and season with salt and pepper.
  • Cook the zucchini for 3–4 minutes just slightly cooking it and then remove from heat.
  • Drain the orzo and place in a large mixing bowl.
  • Add the feta and pesto stirring to combine.
  • Drizzle the vinegar while stirring.
  • Stir in the cooked zucchini, tomatoes, and pine nuts.
  • Transfer to a serving bowl and garnish with extra feta and pine nuts if you saved any.
  • Refrigerate for at least 2–3 hours before serving.